This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Now that the snow is starting to melt, one of the first food crops that comes up in this part of the world is rhubarb.
If you cover the plant with a bucket or tent of plastic, it will start to grow even quicker as the heat generated brings the plant along.
Although the leaves are toxic, the stems are used for food and medicinal purposes.
Fresh raw stalks are crisp and rather tart, they are not usually eaten raw, but in some parts of Europe they are dipped in sugar and eaten like a stick of celery.
Most commonly rhubarb is used to make pies, jams and chutneys, it is really only after sugar became widely available that rhubarb has been used as a food.
The colour of rhubarb is not related to its suitability for cooking, but as with most foods bright colours are more appealing and red or pink coloured stalks are preferred.
The size of the stalk has an effect as to how stringy the rhubarb will be and how long it takes to cook to a soft palatable consistency.
Strawberries are commonly combined with Rhubarb as the flavours tend to mix well, cinnamon, nutmeg and ginger are sometimes added to cooked rhubarb; and apart from strawberries, apples, raspberries, plums, or apricots are good mixed with rhubarb.
Rhubarb, especially the root of the plant has been used as a laxative for at least 5,000 years. It is also a good source of dietary fibre and Vitamin K and C.
I have included a recipe for rhubarb conserve which can be used like jam or, as I prefer, serve it with roast pork or chicken, it can also be used as a topping for ice cream.
Rhubarb Conserve
Makes about 1.5 L
Ingredients
6 cups of diced rhubarb
6 cups of white sugar
1 small can (340ml) crushed pineapple, well drained
1 medium orange, chopped into small pieces (everything
except the seeds).
Method
Put all ingredients into a heavy bottomed stainless pot and simmer until tender and thick about 30 to 45 minutes.
While still warm pour into glass jars and close, let completely cool on the counter and then store
under refrigeration.
Use as desired within three to four months.
